Chicken Parm Rice Paper Pastry

Ingredients

• 4 medium rice paper sheets (medium size)
• 1 extra large egg
• 0.25 tsp baking powder
• breaded chicken (pre-heated; use gluten-free if desired; can use chicken nuggets)
• marinara sauce (your favorite brand)
• mozzarella cheese (shredded; use a generous amount)
• fresh herbs (for garnish (e.g., basil or parsley))

Steps

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   In a shallow dish wide enough to fit the rice paper, whisk together the extra large egg and 1/4 tsp of baking powder.

3. 3

   Quickly soak one rice paper sheet in the egg mixture, ensuring it is fully coated, then brush off any excess liquid.

4. 4

   Dip a second rice paper sheet into the egg mixture and layer it directly on top of the first soaked sheet.

5. 5

   Place the pre-heated breaded chicken in the center of the layered rice paper, then top with marinara sauce and mozzarella cheese.

6. 6

   Fold all four sides of the rice paper pastry inward to create a sealed square or rectangular packet.

7. 7

   Repeat the soaking and assembly process with the remaining two rice paper sheets and filling to make a second pastry.

8. 8

   Place the pastries on a baking sheet lined with parchment paper.

9. 9

   Bake at 375°F for 20-25 minutes, or until the pastry is brown and crispy.

10. 10

    Garnish with fresh herbs if desired and serve immediately.

Notes

The chicken must be pre-heated before assembly as the rice paper cooks quickly. Using baking powder in the egg wash helps create a crispier, more aerated 'pastry' texture. If the bottom of the pastry isn't crisping enough, consider flipping them halfway through or using a wire rack on the baking sheet.

Nutrition per serving

• main dish
• gluten-free
• low calorie
• baked
• chicken parm
• rice paper
• easy dinner